Sprouted vegetable seeds and cereal grains are increasing in popularity in restaurants and groceries. Two production methods are used, and each type of seed has optimal growth requirements. Food safety has become an important issue because of several cases of bacterial contamination in recent years. Even as the industry addresses these challenges, research has shown anti-cancer activity in some types of sprouts. Sources of seeds and of specific production information are included in this publication. Electronic and other resources are also listed.